Pecan Nut Loaf

1 cup hot boiled rice

1 cup pecan nut meats (chopped)

1 cup cracker crumbs

1 egg

1 cup milk

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. melted butter

Mix rice, nut meats, and cracker crumbs, add egg well beaten, milk, salt and pepper. Turn into small buttered pan, and pour butter over it and bake in moderate oven. Turn on hot platter and serve with white or brown sauce.

Nut Croquettes. I

1 cup walnuts

2 cups mashed potatoes

yolks of two eggs

1 tsp. salt

1 tsp. onion juice

1 tbsp. chopped parsley

1 saltsp. pepper

1/4 nutmeg grated

Chop nuts, add potato, yolks of eggs, and seasonings. Form into croquettes. Roll in egg and bread crumbs, fry in deep Crisco. Serve with brown mushroom sauce and peas.

Nut Croquettes. II

5 tbsp. fine bread crumbs

5 tbsp. ground nuts

1 tsp. chopped onion

1 cup milk

1 tbsp. butter

salt and pepper

Boil milk, butter and crumbs until mixture no longer sticks to saucepan. Cool, add seasonings and onion. Roll in egg and crumbs. Fry in deep fat (Crisco). Serve with tomato sauce.

Sweet Potato And Nut Croquettes

6 large sweet potatoes

1 tsp. salt

2 tbsp. butter

1 tsp. Vegex

1 egg

1/4 cup blanched and chopped almonds

a little hot cream

Bake the potatoes, and when tender scoop out pulp and force it thro a ricer. Put 2 cups riced potatoes in a bowl, add Vegex, salt, nuts, butter, and egg well beaten and enough hot cream to make of right consistency to form into croquettes. Roll in egg and bread crumbs and fry in deep fat. Drain and serve with white sauce.

Vegetarian Loaf

1 cup walnuts chopped

1 cup mashed potatoes

1 cup cooked sieved lentils

1 cup whole wheat flour

2 eggs

1 good tsp. Vegex

2 tsp. salt

1 small chopped onion

1 tsp. sage

1 tbsp. chopped parsley.

2 tbsp. butter

Mix first four ingredients. Add salt, onion, sage and parsley, then eggs, beaten. Mix butter and dissolve Vegex in it. Add to mixture. Put in buttered pan, steam 1 hour.

Let cool and form in desired shape in buttered roasting pan. Bake till well browned. Serve with brown gravy made in pan.

Nut And Cheese Roast

1 cup grated cheese

1 cup chopped English walnuts

1 cup bread crumbs

2 tbsp. chopped onion

1 tbsp. butter

juice of 1/2 lemon

salt and pepper

3/4 cup water

Cook onion in butter and water until tender. Add other ingredients. Pour into a shallow baking dish and brown in oven.

Chestnut Puree

Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten with hot milk, season with salt and pepper and beat until light. Add 1 tbsp. butter if desired.

Nut Soufflé -- Tomato Sauce

1 tbsp. butter

1/2 tbsp. flour

1 cup milk

1/4 cup soft stale bread crumbs

1/2 tsp. salt

1/4 tsp. celery salt

few grains pepper

few drops onion juice

1 cup cold nut roast chopped

yolks 2 eggs

whites 2 eggs

tomato sauce

Melt butter, add flour, stir till well blended, pour on milk gradually, while stirring constantly. Bring to boiling point, add bread crumbs and seasoning. Remove from stove and add nut roast, yolks and whites of eggs.

Barley Roast

2 cups cold boiled barley

1/2 cup flour

2 tbsp. butter

hot water

1 onion

1 cup ground nuts

1 cup cracker crumbs

salt and pepper

1 tsp. Vegex

Mix barley, flour and butter melted with enough hot water to form a paste. Cook onion in butter with Vegex. Add to first mixture with nuts and cracker crumbs, and seasonings. Form into a loaf and bake 1/2 hour, basting with butter, hot water and Vegex. This may also be formed into sausage cakes and fried.

Mushroom Loaf

1 slice onion

2 tbsp. butter

1/4 cup dried mushrooms

salt and pepper

1/2 cup tomatoes

1/2 cup ground nuts

1 cup dried bread crumbs

Cook onion in butter with mushrooms which have been soaked in cold water. Cut mushrooms in small pieces. Add tomatoes, nuts, bread crumbs and seasonings. Mix thoroly and add enough water to form into a loaf. Bake till brown, basting with butter, hot water and Vegex.